“In this series we bring you our #FavouriteThings Holiday Gift Suggestions which we personally recommend”
Delighted to include Liquidity Wines in this year’s #FavouriteThings Holiday Gift Suggestions. With a range of wines to suit every taste Liquidity is a perennial favourite. Situated in picturesque Okanagan Falls the winery is a treat to the eye as well as the palate. Enjoy!
Traditional method sparkling wine, aged 20 months on lees. Blend of 51% Chardonnay and 49% Pinot Noir. The first release of our sparkling Brut has lovely aromas of citrus, almond, biscuit and white peach. The palate is crisp, yet creamy with tiny, persistent mousse. Truly a stunning sparkling.
Chardonnay clone 76 and Pinot Noir clone 114 from our young or low vigour blocks were selected to harvest early for traditional method sparkling.
Chardonnay and Pinot Noir were harvested in early September of 2017 and 2018 between 18.5 and 19 Brix. The wine was fermented in a combination of stainless steel tanks, and neutral French oak barrels. Following tirage bottling, the wine aged on lees for 20 months until disgorging.
The texture and acidity of this wine make it a perfect pairing with antipasti, calamari, oysters and other shellfish.
This fresh sparkling wine has aromas of citrus, pear, orange blossom, lime leaf and some nutty notes. On the palate it offers creaminess and a fine mousse with flavours of Granny Smith apple, pink grapefruit, melon and a hint of white pepper.
A refreshing bubbly with green apple, honey suckle and acacia on the nose. The palate is creamy with a lively mousse, ripe fruit and white blossom.
Chardonnay & Pinot Noir both have been cane pruned and then shoot and fruit thinned to produce 2.9 short tons per acre of Chardonnay and 1.75 short tons per acre of Pinot Noir.
2018 Pinot Noir was whole cluster pressed and fermented in stainless steel barrels to age on lees for 16 months. Chardonnay Musque and Pinot Noir from the 2019 vintage were harvested, whole-cluster pressed and fermented separately. The 2018 vintage was blended with the 2019, bringing weight, texture and depth to the finished wine.
2019 Pinot Gris
This delightful Pinot Gris has aromas of lemon meringue, pear and honeydew melon. On the palate it is creamy with flavours of kiwi, pear, gala apple, pineapple, and a hint of almonds.
Our Pinot Gris is 100% estate grown fruit, predominantly from our older block planted in 1998. 100% whole cluster press, this wine was then cool fermented in stainless steel. Green apple and pear notes on the nose, along with melon and citrus on the palette. This light body white has refreshing acidity along with stunning minerality.
Our 1998 planting of own rooted clone 457, cane pruned and then shoot and fruit thinned to produce 3.25 short tons per acre.
Pinot Gris from our Allendale Vineyard was harvested on Sept 25th and crushed and pressed into stainless steel for fermentation. Pinot Gris from our Lucy Vineyard was harvested on October 3rd & 8th and were gently whole cluster pressed. All three blocks were fermented separately. The fermentations averaged 12C and lasted approximately 25 days. The finished wines were racked off their lees and a premium blend selected based on careful tasting trials. The 2018 Pinot Gris was crossflow filtered and bottled in late March.
This wine pairs well light fish dishes, crisp green salads, lemon chicken, vegetable pastas, roasted cauliflower or light appies.
2019 Pinot Noir Estate
Classic style Pinot Noir with red cherry, strawberry, blackcurrant and cola with slate minerality and hints of cedar and sweet tobacco. Pair with fish, duck, pulled pork as well as cheese.
This light-to-medium-bodied red wine offers aromas of cherry, raspberry, and Earl Grey tea and mocha, with soft acidity, ripe tannins and flavours of cherry, red currant, vanilla and spice with some savoury earthy notes and a lingering silky finish.
Liquidity’s 1994 planting of own rooted clone 115 along with fruit of clones 667, 828, 777 and 114, all cane pruned and then shoot and fruit thinned to produce 3 short tons per acre.
Four clones were harvested at optimal ripeness during the first two weeks of October. Each clone was fermented separately with a mixture of tank and small lot fermentations, the wine was gently hand punched throughout, with some pump-overs on the tank fermentations. After an average of 14 days of skin contact, the wine was pressed to French oak barrels (25% new) and aged for 15 months prior to blending and bottling in February 2019.
This wine has enough complexity to be enjoyed on its own, but pairs well with ostrich tartare, cured or smoked meats, roast duck breast or a mushroom pizza.
Images and tasting notes courtesy of the winery. I received one complimentary bottle of each of the wines to facilitate this feature.
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